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Cai G.,Harbin Institute of Technology | Cai G.,Shenzhen Water Affairs Group Co. | Liu L.,Shenzhen Water Affairs Group Co. | Lu X.,Shenzhen Water Affairs Group Co. | And 4 more authors.
Chinese Journal of Environmental Engineering | Year: 2015

We analyzed the chloral hydrate (CH) formation under different reaction conditions, the relationship between CH and conventional disinfection by-products (DBPs) and the relationship between water quality indicators and CH formation potential (CHFP) for drinking water sources of a city in the south of China. The results indicated that CH yields increased with the increase of temperature from 5℃ to 35℃. CH degradation rate was greater than its formation rate when the temperature was 45℃ after about 30 h of chlorination reaction, and CH yields began to decrease correspondingly. CH yields decreased with the increase of pH, and it decreased to zero when pH was 11. As Cl2:TOC (mass ratio) was from 1:1 to 4:1, CH yields increased with the increase of chlorine dose. However, CH yields did not increse as Cl2:TOC was greater than 4:1. The positive correlation was detected between CH and conventional DBPs, i.e., THMs and HAAs. Furthermore, the relationship between CH and HAAs was more outstanding than that between CH and THMs. The linear relationship between CH formation potential (CHFP) and TOC of raw water was more outstanding compared with UV254 and SUVA254, hence, CHFP could be predicted by TOC approximately. © 2015, Science Press. All right reserved.


Cai G.,Shenzhen Water Affairs Group Co. | Liu L.,Shenzhen Water Affairs Group Co. | Lu X.,Shenzhen Water Affairs Group Co. | Zhang J.,Shenzhen Water Affairs Group Co. | And 3 more authors.
Chinese Journal of Environmental Engineering | Year: 2015

Fluorescence characteristics variation and removal of dissolved organic matter (DOM) in a typical drinking water source in the south of China were researched in April to September, 2014. Simultaneously, the relationship between fluorescent fraction of DOM and chloral hydrate formation potential (CHFP) was analyzed. The results indicated that aromatic protein-like substances were main components of DOM, and the contents of soluble microbial product (SMP)-like substances, fulvic acid-like substances and humic acid-like substances increased in DOM gradually. The mean proportions of integral volumes of five fluorescence regions (ΦI,n, ΦII,n, ΦIII,n, ΦIV,n and ΦV, n) to total volume (ΦT,n) were 13.55%, 27.53%, 25.00%, 16.02% and 17.91%, respectively. CHFP of raw water DOM were from 27.06 μg/L to 81.20 μg/L, and the mean was 46.60 μg/L. Furthermore, the relationship between the content of CH precursors and SMP- like substances was the best. Compared with conventional treatment process, O3/BAC advanced treatment process substantially enhanced the removal rate of SMP-like substances, which is more helpful to control CH formation. © 2015, Science Press. All right reserved.

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